<\/strong>2 chicken thighs \/ or 1 chicken breast , boneless , cut in strips<\/p>\n 1\/2 onion , thinly slice<\/p>\n 1 red bell pepper , thinly slice<\/p>\n lots of bird’s eye chilis , i used about 10<\/p>\n 10 garlic cloves<\/p>\n 5 tbsp. of oyster sauce<\/p>\n 3 tbsp. of fish sauce<\/p>\n 2-3 tbsp. of soy sauce<\/p>\n 1 1\/2 tsp. of sugar<\/p>\n sesame oil<\/p>\n sesame seed for decorations<\/p>\n thai basil<\/p>\n about 5 cups of rice ( day old would be best choice )<\/p>\n 1. In a small bowl , mix sugar , oyster sauce and fish sauce .<\/p>\n 2. In a wok , heat 1-2 tbsp. of vegetable oil \/ canola oil , saute minced garlic and chopped pepper , for a minute , then add the bell pepper , onion , chicken , cook until the chicken is half way done , then add the sauce in . Cook again until chicken is totally done .<\/p>\n 3. Add the rice , stir well , then add soy sauce , keep stirring or else it’ll be burnt , cook until it’s mixed well and warm .Add few drops of sesame oil . Sesame oil helps to omit the fish sauce smell .\u00a0 Serve , sprinkle with sesame seed .<\/p>\n
![\"\"](\"http:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2012\/05\/thai-fried-rice.jpg\" "\\"thai")
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